Food Network Magazine May 2019

DINNERS UNDER 500 CALORIES SHRIMP AND ROASTED VEGETABLE SALAD PAGE 60 CALORIES: 490 GRILLED TANDOORI LAMB CHOPS PAGE 63 CALORIES: 410 SPICY SICHUAN BEEF STIR-FRY PAGE 62 CALORIES: 480 CHICKEN SAUSAGE AND POTATOES PAGE 64 CALORIES: 420 Go to Bed! In a recent review of studies, the American Society for Nutrition found that people who stay up late are more likely to skip breakfast, eat heavily right before bed and consume more fast food—habits that can increase the risk of type 2 diabetes and cardiovascular disease. In contrast, early risers tend to maintain regular meal patterns and eat more fruits and vegetables. Looking Good No need for the fountain of youth: A recent study published by the American Academy of Dermatology found that women who followed a healthy, fruit-filled diet had fewer facial wrinkles, especially compared with women who ate a lot of snacks and red…

We asked the stars: What is the best food lesson your mom taught you? “Read your recipe before you start cooking. I didn’t do this as a kid—I would get so excited I’d dump everything into a bowl and then my mom would have to help. She was teaching me mise en place [‘everything in its place’] before I ever knew what it was.” Anne Burrell Worst Cooks in America: Celebrity Edition pgs. 24, 96 Ree Drummond The Pioneer Woman pg. 22 Bobby Flay Beat Bobby Flay; The Flay List; Iron Chef America and Brunch @ Bobby’s (both on Cooking Channel) pg. 97 Tyler Florence Worst Cooks in America: Celebrity Edition; The Great Food Truck Race; Bite Club pg. 97 Ina Garten Barefoot Contessa: Cook Like a Pro pg. 90 “Don’t be afraid to season aggressively. Well-seasoned food tastes better.” Jeff Mauro The Kitchen…

Fun fact about our magazine: When we put the word “dip” on the cover, people are more inclined to pick up the issue than when we use the word “appetizer.” We know this because a team of researchers studied five years’ worth of Food Network Magazine covers and gave us all sorts of fascinating nuggets of information. Did you know, for example, that you usually prefer seeing food without garnishes? (Unless the garnish is cheese, in which case, bring it on.) There’s also evidence that you don’t like kale as much as you say you do because our kale soup cover was one of the worst-selling issues of all time. Dips, though—those are guaranteed crowd-pleasers, as long as we call them “dips” or “party food” or “snacks” instead of fussy-sounding…

Our obsession with avocados has become downright dangerous: The more we pit, the more we hurt ourselves. “Kitchen injuries go hand in hand with food trends,” says Dr. Vishal Thanik, a hand plastic surgeon at NYU Langone Health. Dr. Thanik now sees three to four patients a month who have wounded themselves trying to pit the fruit. “Avocado hand,” as doctors are calling it, can be a particularly serious cooking mishap, he says. Take a safer approach: Use one hand to steady the avocado on a board while you cut it in half lengthwise. Twist to separate the halves, then scoop out the pit with a spoon. PHOTO: RALPH SMITH; FOOD STYLING: BARRETT WASHBURNE; PROP STYLING: STEPHANIE YEH.…

Smell while you shop! In a new study, grocery shoppers who were surrounded by the aroma of chocolate chip cookies for more than two minutes ended up buying healthier foods like salmon and vegetables compared with those exposed to a strawberry scent or no smell at all. Why? The brain’s reward center doesn’t distinguish between smell and taste, so a whiff of your favorite treats can be just as satisfying as a bite! SOURCE: JOURNAL OF MARKETING RESEARCH These sugar cubes make magic. Add a Luxe Mini Champagne Cube to a glass of bubbly and you’ll have an instant mimosa or Bellini for Mother’s Day. As the cube dissolves, bits of dried peach, raspberry or strawberry float to the top of the drink. Mimosa Bar Kit, $30 for 18 cubes; teaspressa.com YOU’RE INVITED TO DINNER AT…

7:30 a.m. I wake up and eat breakfast. I’m not a morning person! I’m always getting ready with one hand and eating something with the other. Today it’s Siggi’s blueberry skyr. I learned about skyr on a recent trip to Iceland. I pretend it’s a bacon, egg and cheese sandwich, which is what I wish I was eating. 8 a.m. I take a car to the set of NBC’s Today show to demo my Killer Turkey Burgers; I make them with Asian ingredients like soy sauce and water chestnuts. I came up with the recipe years ago while visiting my family. 8:30 a.m. I get my makeup done (I always do my own hair) and sip some water in the green room. I skip the tiny Danishes and bagels because, knowing me,…